Broccoli, pesto, and green olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in your repertoire for the rest of the year.
I wouldn’t have come up with this pasta combination myself, so I’m glad I found the recipe in my friend Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook. You might know Kelly from her blog, Just a Taste. Kelly is a delightful person, a professionally trained chef and a hard-working mom to three boys, all under the age of five.
Kelly’s new cookbook offers 125 family-friendly recipes with fun secret ingredient twists. I don’t want to spoil all the surprises, but I’m looking forward to trying the Caesar pasta salad (with avocado), Greek chopped salad (with halloumi cheese), 30-minute mac and cheese (with pumpkin) and mushroom ravioli with brown butter sauce (with goat cheese, and made entirely from scratch). And good gracious, wait until you see the desserts.
This broccoli pesto pasta recipe includes green olives as the secret ingredient. They offer a delicious briny olive flavor and cover up the flavor of the broccoli. She says her boys absolutely love this dish, so this dish is designed for the whole family. I found some ricotta in my fridge and really enjoyed a few dollops over my bowl. Serve it as you please!
Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing.
This salad truly could not be more easy to make. In fact, it’s so easy that I’ve hesitated to share it with you. It’s hardly a recipe, but one that I make constantly. It’s about time that I bring this method to your attention, you say?
Side salads should be easy to prepare, and this one is so delicious that it doesn’t taste like an afterthought. It goes with just about everything—think Italian entrées like lasagna, sandwiches, scrambled eggs, and even holiday meals.
You can use this salad formula with any type of leafy green, but arugula is my favorite. You’ll eat more healthy greens if you keep this recipe in your back pocket. Here we go!
This Mediterranean grilled halloumi salad is easy to make with pan-grilled halloumi cheese, chewy farro, fresh veggies and herbs, and a zippy lemon dressing. Feel free to add in chicken or shrimp if you’d like, too! We’ve been on a grilled halloumi cheese kick here in our house this past year, so I figured it […]
This Mediterranean grilled halloumi salad is easy to make with pan-grilled halloumi cheese, chewy farro, fresh veggies and herbs, and a zippy lemon dressing. Feel free to add in chicken or shrimp if you’d like, too!
We’ve been on a grilled halloumi cheese kick here in our house this past year, so I figured it was high time to finally share a few of our favorite halloumi recipes here with you…
…beginning with this vibrant grilled halloumi salad. ♡
It’s made with the most delicious blend of fresh and flavorful ingredients inspired by the Mediterranean, including grilled halloumi, cool crisp cucumber, rich Kalamata olives and toasted pine nuts. Then it’s brightened up with lots of fresh greens, mint and my favorite zippy lemony dressing, and made extra hearty with some chewy farro added in. When you put everything together, this salad is just downright delicious.
If you’re new to working with halloumi cheese, it is super-easy to cook indoors in just a few minutes with a grill pan (or really, any sort of sauté pan), or you’re of course welcome to fire up the grill outside if you prefer. Feel free to add in any other extra proteins, veggies, beans, or greens that you might like too. And while I personally love this salad served immediately while the grilled halloumi is still nice and warm, we’ve also enjoyed this salad for leftovers on more than one occasion and can vouch that it holds up well in the fridge if you would like to prep it in advance. (See my notes on that below.)
Bottom line, if you love grilled cheese and salad, this salad is going to be right up your alley. So pick up some halloumi the next time you’re at the market and let’s make a batch together! (more…)
My favorite “everyday” salad recipe is quick and easy to make, tossed with a simple and delicious lemony dressing, and so versatile that it goes with just about everything! Friends! Do you have a go-to side salad recipe in your repertoire that you absolutely love? This simple green salad — which we fondly call our […]
My favorite “everyday” salad recipe is quick and easy to make, tossed with a simple and delicious lemony dressing, and so versatile that it goes with just about everything!
Friends! Do you have a go-to side salad recipe in your repertoire that you absolutely love? This simple green salad — which we fondly call our “everyday” salad here in our house — is mine. ♡
It’s the no-frills, easy-breezy, fresh-and-flavorful, always-a-winner green salad recipe that we make most often here in our house behind the scenes. And even after eating it literally hundreds of times, it’s one of those staple recipes that we somehow never grow tired of. It’s incredibly quick and easy to make with a bag of greens (we most often use spring greens), a veggie or two (we usually add red onion, plus cucumber, bell pepper, carrot, or whatever’s in the crisper drawer), a sprinkling of nuts/seeds for protein and crunch (we’re partial to pepitas or sunflower seeds), and my favorite “everyday” salad dressing (that’s super-simple to whip up). Best of all, this tossed salad comes together in less than 10 minutes and always tastes wonderfully light and fresh and flavorful. And it also happens to be naturally gluten-free and vegan — and somehow magically goes with just about any meal!
The sky’s the limit, of course, when it comes to customizing this recipe with whatever greens, veggies, nuts, or even dressing ingredients that you happen to have on hand. And if you feel like making a meal out of this salad, it also tastes delicious with an extra protein (such as chicken or shrimp) and/or some croutons added in too.
Anyway, if you’re interested in working more salads into your weekly lunch and dinner rotations, I hope you’ll give this salad recipe a try. It is definitely a favorite here in our house! (more…)
This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. Cookie and I couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate.
This salad was inspired by the beet salads at my favorite local French restaurants, Westport Café and French Market. Over the past year, I’ve really missed sipping wine in their establishments and soaking up their vibes. You should know that I’m constantly daydreaming of a French vacation.
Both restaurants offer beet salads with pistachios and goat cheese, yet they each have their own unique spin on the combination. I always order the beet salad and French fries, naturally!
This recipe incorporates my go-to method for roasting beets, which yields amazing flavor. I used arugula as the base, which contrasts nicely with the earthy flavor of the beets.
Then I added goat cheese and pistachios, plus some radish and green onion for extra freshness and some crunch. The zippy, Dijon-forward vinaigrette brings it all together. Serve this salad as a side dish or enjoy a large portion for a satisfying but light dinner.
My spin on TikTok’s famous baked feta pasta recipe is super-easy to make in the oven and tossed with the most irresistible, cheesy, garlicky tomato basil sauce. Feel free to add any extra proteins or veggies that you’d like too! After scrolling past TikTok’s famous new viral recipe for baked feta pasta about a million […]
My spin on TikTok’s famous baked feta pasta recipe is super-easy to make in the oven and tossed with the most irresistible, cheesy, garlicky tomato basil sauce. Feel free to add any extra proteins or veggies that you’d like too!
After scrolling past TikTok’s famous new viral recipe for baked feta pasta about a million times online this past week, Barclay and I finally caved and brought home a package of feta to give it a try. And we both had to agree…
…this baked feta pasta is legit awesome. ♡
Somewhat similar to how I melt down a ball of burrata to make the sauce for this cheesy pasta recipe, the uunifetapasta trend — started by Finnish blogger Liemessa — simply bakes a block of feta until it is hot and melty to form the irresistibly creamy, cheesy, tangy base for this pasta sauce. Then once combined with a pan full of burst baked cherry tomatoes, chewy al dente pasta, lots of fresh basil and garlic, and a few simple seasonings, well, there’s a reason why the entire world seems to be losing their minds over this feta pasta recipe. It really is comfort food at its best!
That said, after initially trying out the original uunifetapasta recipe, there were a few small tweaks that we ended up making and loving in our home that I thought I’d share today with any of you who might be interested. First of all, both my husband and I agreed that the sauce could use way more tomatoes and fresh basil, so we more than doubled the quantities of both which added lots of extra fresh flavor (and also made the dish more saucy, yum). I also added in a generous splash of white wine which I love in a good tomato basil sauce, but it’s totally optional if you prefer not to cook with wine. I also wilted a bunch of fresh spinach into the pasta, and would love to add in some extra veggies (such as broccoli, asparagus or mushrooms) next time too. And finally, my husband and I both agreed that a generous sprinkling of salty, umami, aged Parmesan atop each serving really helped to balance out the fresh, creamy, tangy flavors of the feta, so I highly recommend using both cheeses here.
As always, feel free to also add in any meat, seafood, or other kinds of protein that you might like with this pasta. And of course, if you would like to make it gluten-free, just cook up your favorite kind of gf pasta and you should be good to go.
Arguably the best thing about this baked feta pasta recipe is that it only requires a few quick minutes of hands-on prep time, and then your oven and stovetop will do the rest of the work for you. So if you’re looking for a simple, indulgent, comforting new pasta recipe to try, grab a block of feta before it disappears from store shelves in your area and give it a go!
This simple Kale, White Bean and Orzo Soup is made with a cozy lemony-rosemary broth and can be ready to go in just 30 minutes. Anyone else craving simple, healthy(ish), ultra-cozy soups on repeat right about now? Well here’s a good one to add to your repertoire. ♡ We often turn to classic white bean […]
This simple Kale, White Bean and Orzo Soup is made with a cozy lemony-rosemary broth and can be ready to go in just 30 minutes.
Anyone else craving simple, healthy(ish), ultra-cozy soups on repeat right about now?
Well here’s a good one to add to your repertoire. ♡
We often turn to classic white bean and kale soup here in our house when we’re craving a quick bowl of soup, made with whatever extra ingredients happen to be hanging out in the crisper drawer. But this particular version made with chewy al dente orzo pasta, a slightly-spicy lemon rosemary broth, with lots of fresh Parmesan sprinkled on top has been totally hitting the spot this winter.
It’s an absolute breeze to make and comes together from start to finish in just 30 minutes or so. It’s naturally vegetarian and also vegan (if you nix the Parmesan), and chock-full of fresh kale and lots of protein. It’s completely customizable with whatever fresh herbs, beans, or pasta shapes that you happen to have on hand. And it is just the type of warm and comforting meal that I find myself craving this time of year.
Feel free to add in some extra protein (bacon, chicken, or sausage would be delicious) if you’d like. And if you happen to have some good crusty bread on hand, I highly recommend using it to mop up that delicious broth. But otherwise, this is a satisfying vegetarian soup recipe all on its own that I think you’re going to love.
So grab some kale and let’s make some soup together, friends!
Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though we’ll be sure to keep the salt level in check.
Served with crostini or crackers, tapenade is a wonderful appetizer with drinks. It offers some welcome contrast when served with creamy dips, like hummus or spinach artichoke dip. You can also spread it onto sandwiches, dollop it onto salads, and more. Tapenade will keep for a week or two in the fridge, so you’ll find many uses for it.
Tapenade is named after the Provençal word for capers, tapenas. Over the years, olives have become the predominant ingredient, and I used capers as a subtle accent. Similar olive spreads have been served in the Mediterranean for ages, which is why tapenade is a natural pairing with your favorite Mediterranean flavors.
Traditional tapenade also includes anchovies, but being vegetarian, I omitted them. This dip is loaded with complex flavor regardless, and it’s suitable for vegans and those with shellfish allergies as well.
To make this easy tapenade, you’ll need just a few basic ingredients and a food processor. It comes together in about 10 minutes with mostly pantry ingredients! You’ll need Castelvetrano and Kalamata olives, fresh parsley, capers, olive oil, garlic and lemon juice. Let’s make some already.
This hot spinach artichoke dip is pure comfort food.Sign me up. This dip recipe comes together in under 20 minutes with basic ingredients: spinach, artichoke, cream cheese, sour cream, plus green onions and poblano pepper or bell pepper.
We’ll cook the green onions until they’re a little golden and frazzled around the edges, which is an easy way to yield tons of flavor. I’m obsessed with using lightly spicy, tender poblanos in this recipe (a great twist on standard spinach artichoke dip) but you can use a red bell pepper for a mild dip (also delicious!).
The end result is not the most beautiful dip in the world, but it’s definitely amongst the most tasty. It’s creamy and indulgent, yet tastes fresh and full of flavor. This dip is fully loaded with veggies and greens, so it’s actually more redeeming than you might think.
I hope you’ll whip together this spinach artichoke dip on the holidays, or for movie nights, or just any time you get a hankering for it. I’m daydreaming about serving this dip at parties next year!
This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor. Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas. This recipe comes straight to you from our friend Sarah Copeland’s new cookbook, Instant Family Meals: an incredible collection of beautiful recipes and genius tips for your pressure cooker. Let’s get started! Why make Instant Pot hummus? Hummus has grown from a niche food (when we were kids!) to a household staple today. Really, I don’t know what our household would do without it! We do buy our hummus often, but when we can, we like to make it at home. Which is why we love this hummus recipe from Sarah’s book! Why make Instant Pot hummus? It’s got the best flavor. Many purchased hummus brands can be overly intense and garlicky, or too bland. Homemade hummus has just the right integrity […]
This Instant Pot hummus is super creamy and easy to make from scratch using a pressure cooker! You’ll be hooked on the flavor.
Here’s a fun trick you can whip up with your pressure cooker: Instant Pot hummus! Sure, it’s easy to buy store-bought hummus. But for the very best creamy chickpea puree: homemade hummus is where it’s at! It’s a great trick using your Instant Pot, and perfect if you whip up a big batch of chickpeas. This recipe comes straight to you from our friend Sarah Copeland’s new cookbook, Instant Family Meals: an incredible collection of beautiful recipes and genius tips for your pressure cooker. Let’s get started!
Why make Instant Pot hummus?
Hummus has grown from a niche food (when we were kids!) to a household staple today. Really, I don’t know what our household would do without it! We do buy our hummus often, but when we can, we like to make it at home. Which is why we love this hummus recipe from Sarah’s book! Why make Instant Pot hummus?
It’s got the best flavor. Many purchased hummus brands can be overly intense and garlicky, or too bland. Homemade hummus has just the right integrity in flavor.
It’s cheaper! Some hummus brands can be quite expensive: homemade hummus in an Instant Pot is cheaper than buying lots of hummus tubs.
It’s a great use for a batch of chickpeas. If you cook up a big batch of chickpeas in your Instant Pot, what better way to use them? Use half for hummus and half for eating.
About the book: Instant Family Meals
This recipe is from the book Instant Family Meals by our dear friend Sarah Copeland, and it truly is a masterpiece! This collection of recipes is beautifully fresh, modern and sophisticated: just like Sarah’s recipes always are. (Her other cookbooks Feast and Every Day is Saturday are both big hits in our house!)
You’ll find recipes like Sweet Potato Tacos, Eggplant Parmesan, Cacio e Pepe Risotto, and Double Chocolate Cheesecake. Yes, please! There are wholesome healthy recipes for people of every diet, including lots for vegetable-forward eaters like ourselves. Congratulations to Sarah on this new masterpiece!
A few tips for the chickpeas
Here we’ve provided a few methods for cooking the chickpeas in this Instant Pot hummus. You can cook lots of chickpeas, or just enough for this hummus. You can also soak the chickpeas to decrease the cook time and make for more tender chickpeas.
Cook just enough for the hummus. In the instructions below we’ve provided instructions to cook just enough chickpeas for the hummus recipe. This is great if you’re not sure whether you’ll use the rest of the chickpeas.
Make 1 pound chickpeas. You can cook up to 1 pound of chickpeas at one time! If you do this, you can eat the remaining chickpeas or freeze them for up to 3 months. Go to Instant Pot Chickpeas.
Soak if you have time. If you have time to soak the chickpeas over night, even better! Soak 1 pound chickpeas with 8 cups water for 10 to 12 hours. Then you can reduce the cook time to 20 to 25 minutes.
Ingredients for Instant Pot hummus
Once you’ve cooked the chickpeas, this Instant Pot hummus is a breeze to whip up! You’ll need a food processor for this task (a blender doesn’t get it smooth enough!). Here’s what you’ll need on hand:
Fresh lemon juice
Ground coriander A fun variation on the standard cumin! we loved this
Water, as needed
A bit about tahini
If you’ve never made hummus before, you’ll need a jar of tahini! Tahini is sesame seed paste that’s most famous for its use in hummus, but it’s used in lots of Middle Eastern and Mediterranean recipes (like lemon tahini sauce!). Since it’s simply made of sesame seeds and salt, tahini is vegan, vegetarian, gluten free, Paleo, keto, and Whole 30 friendly.
What else can you make with an Instant Pot? So many things! Alex and I originally weren’t into the pressure cooker trend…until we tried it for ourselves! Here are a few of our favorite ways to use an Instant Pot:
Place the chickpeas in the Instant Pot, cover with 2 inches water, and add the kosher salt. Lock the lid and place the vent in the “Sealing” position. (If you want to cook 1 pound chickpeas at once, go to Instant Pot Chickpeas instead!)
Cook on high pressure 35 minutes (unsoaked) or 25 minutes (soaked): Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. Wait while the Instant Pot cooks. (During cooking, avoid touching the metal part of the lid.)
Natural release for 20 minutes: After the Instant Pot beeps, wait for another 20 minutes to let the Instant Pot naturally release pressure. (Tip: We set a timer for this part so we don’t forget!) After 20 minutes, vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, meaning that there is no remaining steam in the pot.)
In the bowl of a food processor, add 2 cups of the cooked chickpeas. (You’ll have a few left over, which you can use for another recipe.) Add the garlic, tahini, lemon juice, coriander, and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally.
Turn on the processor and pour in the olive oil until a smooth paste forms, then add water to get to a creamy consistency (we added 10 tablespoons). Process for 3 to 4 minutes until super creamy and smooth. Taste and add additional salt as needed. Store refrigerated for up to 4 to 5 days.